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Owned both and metal is hands down better. Plastic table was prone to staining and scratching. Metal is easy to clean and very durable. I can place a hot lid in the metal table without no fear which couldn't be done with thermoset.

Third rack itself shouldn't affect temp, but the thermal mass of a third rack of cold meat could affect temperature. Are you using dome temp or probes? If your going by dome therm and the third rack is on top cold meat near the therm could affect temp. make sure the meat on the new rack isnt...

It can be done. A few guys at the kettle club site have done it.

wipe it down in case there's some dust...fire up coals to preheat for a bit and then let it rip.

Search google images looking using some related search terms and you may be able to find something that way.

i would find plans online for an outdoor kitchen, bar, or grill island and modify top to cut in opening for a kettle.

My advice would be to rotate lid as needed. Cook with vent over food but rotate therm over meat momentarily to check temp and then rotate back to continue cook.

Letting meat rest allows the juices that were being cooked out to return into the deeper tissues and will result in overall moister meat.

That's what I'm doing. $25 OTG from CL for pizza to protect my performer from high heat.

Rich I have been smoking on various cookers for 5 years and i spent the first four years "fighting temperatures". Its only in the last year that i have learned that trying to keep a perfect temperature is way more stressful then it needs to be. Getting down to 225 for me was always tough but...

I dont know how bad your space issues are but i would HATE to give up my performer. The Table, Lid Bale and ESPECIALLY the gas assist are such huge benefits that i have come to rely on. I have both ( i use my OTG for high heat pizza ) and cooking on the Performer is definitely easier.

This is my base method too which i learned from watching the BBQ with Franklin videos. Lately i am thinking the foil time can be cut back even further.

im my experience yes. the bottom rack runs cooler due to more increased heat deflection by the water pan that is directly below it. 275 on top is usually 250-260 on bottom in my 18" 4 7 lb butts should fit on 22 but If you need both racks go for it but i would rotate during the cook. Perhaps 3...

I have never lost money on a craigslist weber purchase. They can always be resold. If you decide to sell, give a good cleaning and write a good ad and you will likely finish ahead.

i dont recall my exact specs but i found them posted in one of the threads hear If you do a search for key phrases like " inches below lip" and similar you'll find something. You can also go to the store and measure the height of some cuts that you'll use like a whole chicken or a butt and...

I agree with the idea that you should use stock before you mod anything as you might not need to do anything... however... If you are Going to add a gasket, the easiest time to apply is before its cooked on as there will be no smoke or grease on the smoker that could adversely affect the...

Weber changed their names for 2015. here is a breakdown: http://weberkettleclub.com/blog/2014/11/10/2015-weber-charcoal-grill-lineup-changes-additions-etc/

Contact a stone yard or cabinet maker and see if they have a remnant you like. They can sell cheap and cut for you.

It really depends on supply and demand in your area. Do they show up often in your area? Up here (NY) WSM's are very rare and 22's are EXTREMELY rare. I have maybe seen 2-3 in the last year. IIRC they were all listed for ~250 and were sold very quickly. If they are rare by you then that might...

I was going to get a CB stacker for my performer when a great deal on a WSM fell into my lap. Everyone i see who has the CB stacker loves it. There's a few guys at the Kettle club site who swear by them. The Pro of the stacker is a 22" inch grate so you have room for multiple full racks...